Mind-Blowing Oil-Free Roasted Tomatoes

I used to love this recipe I had for olive-oil and herb roasted tomatoes, but lately I don't want to eat all that oil. I mean, the recipe called for 1/4 cup of olive oil, which equals 4 tablespoons at 120 calories each of pure fat (480 calories of fat total), which makes the dish a fat-and-calorie bomb. When you remove the oil from the recipe and add balsamic vinegar instead, the taste is more complex and you get a highly nutritious antioxidant-and-vitamin-rich meal or snack that you can enjoy until you feel full for very few calories and no fat. So, I re-jiggered the recipe with no oil and what you get after roasting is so mouthwatering, I'm going to give you 4 ways to use it...that is, if you can even wait that long without spooning them into your mouth straight from the oven!

Vegan Cooking Level: Beginner

Ingredients

2 - 28 oz. cans whole peeled tomatoes

4 cloves garlic, grated

3 tbsp. each fresh herbs, chopped: basil, oregano, thyme, rosemary

1/4 cup balsamic vinegar

Salt & pepper, to taste

Optional: 1/8 tsp. red pepper flakes after roasting

How to throw it down

Step 1: Remove tomatoes from the can sauce one by one and open each one over a bowl, smoothing out any seeds (does not have to be perfect - I am NEVER perfect!). Lay them open side up on a sheet pan lined with a SILpat or parchment paper.

Step 2: Grate the garlic using a fine cheese grater (see, I find a vegan use for all animal product gadgets, cookware and appliances!) Combine garlic, herbs and balsamic vinegar in a bowl and stir to mix.

Using a spoon, top each open tomato with a dollop of herb/garlic mixture until all used up. Sprinkle salt & pepper over top.